"The pulp, which consists of stems, skins and seeds, is known as pomace and is packed with dietary fiber and pheholics, which have antioxidant effects. OSU researchers have dried and ground it to create edible and nonedible products," said the university's news bureau.

"We foresee wineries selling their pomace rather than paying others to dispose of it. One industry's trash can become another industry's treasure," said one researcher.

View full sizeIngrid Melgar of Scappoose High took a gold medal in the culinary competition.

The students were asked to prepare a two-course meal in two hours. The menu was an appetizer of shrimp cocktail and an entrée of sautéed chicken breast with a creative garnish, rice pilaf and sautéed broccoli.

They were judged on knife skills, safety, sanitation, organization, cooking techniques and clean-up, as well as five qualities of the finished dishes: temperature, taste, texture, portion size and presentation.

Melgar earned a $4,000 tuition scholarship and Sonk a $1,000 tuition scholarship to the International Culinary School at The Art Institute of Portland. Melgar now competes with the first-place winners from all participating Art Institute culinary schools across the U.S. and Canada to win a trip to New York City for "a very special food experience."